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Makes 52 cookies
1. To make Cookies: Preheat oven to 325°F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.
2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat until soft dough forms.
3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps.
4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely.
5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with electric mixer until smooth. Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.
November 2006
What a mess... the dough crumbled into pieces as I attempted to roll it out. I tried adding a little water or oil and nothing worked. After a lot of stress, I was able to get shapes cut out, but I got less than 40 cookies. I don't think I'll use this recipe again.
Ashley - 2011-12-12 21:40:57These are nice and buttery, but very tough and hard, as Brittany found. I rolled the second batch to about half the thickness -- really about 1/8" thick -- and that helped some. Still, I think there must be better vegan sugar cookie recipes out there!
jayna - 2011-10-08 11:24:16I added a splash of oil and some instant coffee mixed with just a little little little bit of water... they were soooo goood. my dorm inhaled them :P
lena - 2011-05-09 18:33:26Kind of hard and crunchy. How can I make them softer and chewier?
Brittany - 2011-04-04 01:10:36I just made these for the first time and my almost 3 year old loves them (so do I)! I would also keep them on the thick side, but they're still really good crunchy too! This is a definite keeper!
Amy - 2010-12-15 12:17:48I made these cookies with my 3 year old granddaughter and they ended up a melted mess all over the pan.
Noel - 2010-12-15 10:27:16To help with the dough drying, I just add more vanilla or even a small splash of water until it's a rollable consistency. I make them all the time, year round, for all kinds of events and if you immediately keep them in a sealed container, they stay really moist. Also, keep them on the thick side or they tend to get crunchy.
ambernpm - 2010-05-07 13:45:31i mixed the dough, but it doesnt want to stay together-it keeps crumbling. can anyone help???
kim - 2009-12-30 19:20:06cookies were amazing. got better with time.
natasha - 2009-12-24 23:47:34I made these cookies with some children and they are not only easy to make but are really good.
Dianna - 2009-12-20 23:32:54cant wait to make these cookies
kasha - 2009-12-06 18:11:59I made this recipe and the results were awesome. I added a little more butter and water whenever the dough became to sticky. Also I cut them on the thick side as suggested by previous reviews. Everyone loved them even the meat eaters.
Liseli - 2011-12-25 20:12:54Log in to create and edit shopping lists.
at a glance
Have you read The End of Food by Bill McKibben? Very fascinating (although depirsseng) discussion of sustainability and our food system. It doesn't really address veganism, unfortunately, but it raises many points I think you'd be interested in.
Anupong - 2012-05-02 10:14:23